Classic Slow Cooker Carnitas
Classic Slow Cooker Carnitas
Ingredients
For the Carnitas
- 3 pounds pork shoulder (Boston butt), cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 orange, halved
- 1/2 onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon lard or vegetable oil, for searing
- 1/2 cup chicken broth
- 2 tablespoons lime juice, freshly squeezed
For Serving (Optional)
- 12 corn or flour tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- salsa verde, as needed
- 1 avocado, sliced or diced
- lime wedges, as needed
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with kosher salt, black pepper, ground cumin, and dried oregano until evenly coated.
⏱️ 5 min
- 2
Heat the lard or vegetable oil in a large skillet over medium-high heat. Sear the pork chunks in batches until deeply browned on all sides. Do not overcrowd the pan. This step adds rich flavor and color.
⏱️ 10 min
- 3
Transfer the seared pork to the slow cooker. Add the halved orange, quartered onion, smashed garlic cloves, bay leaves, chicken broth, and fresh lime juice to the slow cooker.
⏱️ 5 min
- 4
Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the pork is incredibly tender and easily shreds with a fork.
⏱️ 360 min
- 5
Carefully remove the pork from the slow cooker and transfer it to a large bowl or baking dish. Using two forks or meat shredders, shred the pork into bite-sized pieces. Skim off any excess fat from the cooking liquid in the slow cooker, then add about 1/2 cup of the remaining liquid back to the shredded pork to keep it moist.
⏱️ 10 min
- 6
Preheat your oven broiler to high. Spread the shredded pork in a single layer on a large baking sheet. Broil for 5-7 minutes, stirring once, until the edges of the carnitas are deliciously crispy and caramelized. Watch carefully to prevent burning.
⏱️ 10 min•🌡️ 450
- 7
Serve the crispy carnitas hot with warm tortillas and your favorite toppings such as chopped fresh cilantro, finely diced red onion, salsa verde, sliced avocado, and fresh lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Slow Cooker Carnitas
Ingredients
For the Carnitas
- 3 pounds pork shoulder (Boston butt), cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 orange, halved
- 1/2 onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon lard or vegetable oil, for searing
- 1/2 cup chicken broth
- 2 tablespoons lime juice, freshly squeezed
For Serving (Optional)
- 12 corn or flour tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- salsa verde, as needed
- 1 avocado, sliced or diced
- lime wedges, as needed
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with kosher salt, black pepper, ground cumin, and dried oregano until evenly coated.
⏱️ 5 min - 2
Heat the lard or vegetable oil in a large skillet over medium-high heat. Sear the pork chunks in batches until deeply browned on all sides. Do not overcrowd the pan. This step adds rich flavor and color.
⏱️ 10 min - 3
Transfer the seared pork to the slow cooker. Add the halved orange, quartered onion, smashed garlic cloves, bay leaves, chicken broth, and fresh lime juice to the slow cooker.
⏱️ 5 min - 4
Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the pork is incredibly tender and easily shreds with a fork.
⏱️ 360 min - 5
Carefully remove the pork from the slow cooker and transfer it to a large bowl or baking dish. Using two forks or meat shredders, shred the pork into bite-sized pieces. Skim off any excess fat from the cooking liquid in the slow cooker, then add about 1/2 cup of the remaining liquid back to the shredded pork to keep it moist.
⏱️ 10 min - 6
Preheat your oven broiler to high. Spread the shredded pork in a single layer on a large baking sheet. Broil for 5-7 minutes, stirring once, until the edges of the carnitas are deliciously crispy and caramelized. Watch carefully to prevent burning.
⏱️ 10 min•🌡️ 450 - 7
Serve the crispy carnitas hot with warm tortillas and your favorite toppings such as chopped fresh cilantro, finely diced red onion, salsa verde, sliced avocado, and fresh lime wedges.
⏱️ 5 min